Salt-blasted Chicken Strips

Name: Salt-blasted Chicken Strips
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 150 g raw chicken breast (cut into strips, coated); a pinch bamboo shoot slices; a pinch cilantro (stems cut into sections); a pinch red bell pepper (cut into strips); 1 egg white; 500 g refined peanut oil; a pinch fine salt; a pinch MSG; a pinch Shaoxing wine; a pinch scallion (cut into strips); a pinch fresh ginger (minced); a pinch garlic (minced); a pinch starch

Salt-Blasted Chicken Strips

Raw chicken breast is cut into strips, coated in a starch slurry, then blanched in hot oil to set the coating. It is quickly stir-fried over high heat with sliced bamboo shoots, cilantro, and other complementary ingredients, for a fresh, fragrant, crisp and tender flavor.

28 min

Easy

0 favorites

Ingredients

raw chicken breast (cut into strips, coated) 150 g

bamboo shoot slices a pinch

cilantro (stems cut into sections) a pinch

red bell pepper (cut into strips) a pinch

egg white 1

refined peanut oil 500 g

fine salt a pinch

MSG a pinch

Shaoxing wine a pinch

scallion (cut into strips) a pinch

fresh ginger (minced) a pinch

garlic (minced) a pinch

starch a pinch

Instructions

Cutting preparation

Cut the raw chicken breast into strips about 3 cm long, 2–3 cm wide, and 1 cm thick. Cut the cilantro stems into sections. Cut the scallion lengthwise into strips about 3 cm long and 1 cm wide. Peel the ginger and mince it. Mince the garlic.

Prepare seasoning and coat the chicken

Take a bowl and combine the scallion strips, minced ginger, minced garlic, fine salt, MSG, Shaoxing wine, and cilantro sections into a seasoning sauce. Place the chicken strips in a separate bowl, add the egg white and starch, and mix until the chicken is well coated.

Sliding stir-fry and finishing

Place the wok over high heat and pour in the peanut oil. When the oil reaches about 150°C (medium-low heat), lift the wok off the flame and set it on a stand. Slowly scatter the chicken strips in, then return the wok to the heat. Add the bamboo shoot slices and red bell pepper strips, then immediately pour everything through a strainer to drain off the oil. Return the wok to the heat, add the chicken strips and aromatics back in, pour in the seasoning sauce, toss quickly a few times, drizzle in a little finishing oil, and serve.